Featured image: Automatic Seafood & Oysters
At Birmingham’s award-winning Automatic Seafood & Oysters, Chef Jacobi Williams reimagines Southern staples through a fresh lens. His “Creamless” Cream Corn captures all the sweetness and silkiness of traditional creamed corn without a dollop of dairy.
The trick? Pureeing fresh corn kernels with oat milk and corn “milk” (the starchy liquid released when cutting kernels) to create a creamy base, then folding in more sautéed corn for texture. A touch of olive oil, a pinch of sugar or paprika, and a finishing sprinkle of chives and chili powder round it out.
Here’s the full breakdown.
“Creamless” Cream Corn
Ingredients
- 6 ears fresh corn shucked
- ¼ cups oat milk
- salt and pepper to taste
- 1 tablespoons olive oil
- pinch sugar or smoked paprika
- chives garnish
- chili powder garnish
Instructions
Split the Corn
- Cut the kernels off all 6 ears of corn. Use the back of your knife to collect the starchy corn milk
- Set aside 2 cups of kernels for blending and 1½ to 2 cups for texture
Make the Puree
- Combine 2 cups of kernels with oat milk and a bit of the corn milk (juice)
- Blend until smooth and silky. Strain for a finer texture, if desired
Sauté for Texture
- In a sauté pan, heat olive oil over medium heat
- Add the reserved whole kernels and cook for 2 to 3 minutes, until warm and slightly golden
Looking for more recipes from around the South? Click here.
